Cooked - Simple Soup With Carrots, Parsnips, And Scallions

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Simple Soup With Carrots, Parsnips, And Scallions

6.0

2 tablespoons organic extra-virgin olive oil

1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice

½ large yellow onion, cut into ¼-inch/0.65 cm dice

1 ½ teaspoons fennel seeds, toasted

8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

6 cups/1.4 L organic reduced-sodium chicken or vegetable stock

Fine sea salt to taste

Freshly ground black pepper to taste

2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish

In a large saucepan or small stockpot over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally, for 4 minutes.
Add the fennel seeds, carrots, and parsnips and continue to cook, stirring occasionally, until the onion is tender, about 4 minutes.
Add the stock, bring to a boil over high heat, lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.
Add salt and pepper to taste. Serve hot, garnished with the scallions.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 52 weeks ago

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